How to Make Ube Cheese Cupcake | The Hungry Mom's Kitchen!
Cupcakes were invented in 1796 , when a recipe for a light cake bake in small cups
was written in american cookery by Amelia Simmons. Cupcakes are so delicious and
easy to make.
Ingredients:
2 Cups of All Purpose Flour
2 tbsp of Baking Powder
1/2 Cup Softened Butter
1/4 Sugar
2 Eggs
1 Can Ube Condensed
1 Cup Grated Cheese
Lemon Zest
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???????? Healthy Buckwheat Cake #Glutenfree ????
This lightly sweetened cake is definitely breakfastable every day of the week. It is quick and easy to make and also completely gluten free.
Ingredients:
-90 g sugar
-3 eggs
-100 g butter, melted
-150 g buckwheat flour
-1 teaspoon baking powder
-1 tbsp sunflower oil
-1/4 tsp vanilla extract
-1 tbsp powdered sugar to dust
-1 handful dried fruits: here you can go as you like
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How to Make Nut Butters and Turn Them Into Cookies | Off-Script with Sohla
Sohla El-Waylly is back and going Off-Script with homemade nut butters -- teaching you the surprising tricks behind creating silky smooth, rich, deliciously nutty butters and using them to make incredibly versatile thumbprint cookies. From a butter inspired by Almond Joy candy bars to a cookie inspired by blueberry pie, Sohla will teach you the basics so you can go Off-Script, too!
GET THE RECIPES ►►
Joyous Almond Butter:
Banana Bread Walnut Butter:
Chocolate-Hazelnut Thumbprint Cookies:
Blueberry Pecan Oat Thumbprint Cookies:
VIDEO CHAPTERS:
0:00 Intro
1:15 Nut Butters: Toast Low & Slow
4:12 Nut Butters: Process With Patience
7:29 Add a Finishing Touch
11:32 Cookies: Mix Up the Dough
15:10 Cookies: Roll Around
16:21 Cookies: Bake, Fill, Bake
18:58 Let's Dig In
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#sohla #sohlaelwaylly #nutbutters
How To Make MERINGUE COOKIES At Home | Dessert People
How To Make MERINGUE COOKIES At Home | Dessert People
After months of isolation, Claire is overjoyed to welcome kindred spirit dessert people -- friends, colleagues, fellow pastry chefs -- into her kitchen to bake something together. First up in this series we’re calling (what else) Dessert People? Claire's good friend and food stylist (maybe you've seen her work in Dessert Person?) Sue Li. Watch Sue and Claire attempt to make swirled meringue cookies, mostly fail, and then drown their sorrows in a comforting and delicious meatball recipe that Sue has loved since childhood. It's fun, a tad crazed, and delightful.
Follow Sue Li on Instagram
#ClaireSaffitz #Baking #Cookies
Meringue Cookies
Ingredients:
200 grams egg whites, at room temperature
150 grams granulated sugar
150 grams powdered sugar
Pinch of kosher salt
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
Optional: Strained raspberry jam/Pistachio paste/ Black sesame paste (to taste)
0:00 Start
0:18 Intro to Meringue Cookies
0:53 Dessert People Intro/Animation
1:11 Meet Food Stylist, Sue Li / Meringue Cookies
3:28 Ingredients and Special Equipment
4:19 Make The Meringue
8:11 Form The Meringue
12:18 It Was At That Moment...
14:00 Bake The Meringue Cookies
14:06 Audible
14:28 How To Make Pearl Pork MeatBalls
15:18 Meatball Ingredients
15:44 Form The Meatballs
19:30 Taste Meringue Cookies
21:13 Serve The Pearl Pork Meatballs & Eat
22:48 Meringue Recipe
24:03 Outro // Thank You Sue Li!
Thanks for watching!
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Cereal |Glazed Cherries & Sliced Banana with coffee for Breakfast Mukbang Eating
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***This is an ASMR video. To experience ASMR tingles, PLEASE WEAR HEADPHONES. If you do not enjoy EATING SOUNDS, DO NOT WATCH. ***
What is ASMR?
Autonomous Sensory Meridian Response is an experience characterized by a static-like or tingling sensation on the skin that typically begins on the scalp and moves down the back of the neck and upper spine.
What is Mukbang? (via Wikipedia)
Mukbang or meokbang; is an online audiovisual broadcast in which a host consumes large quantities of food while interacting with the audience. It became popular in South Korea in 2010, and since then it has become a worldwide trend. Varieties of foods, ranging from pizza to noodles, are consumed in front of a camera.
United States Regional Cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
United States Regional Cuisine
00:02:15 1 History
00:02:23 1.1 Pre-colonial cuisine
00:02:32 1.1.1 Seafood
00:03:31 1.1.2 Cooking methods
00:04:46 1.2 Colonial period
00:06:53 1.2.1 Common ingredients
00:08:20 1.2.1.1 Livestock and game
00:09:19 1.2.1.2 Fats and oils
00:10:00 1.2.1.3 Alcoholic drinks
00:10:58 1.2.1.4 Southern variations
00:11:54 1.3 Post-colonial cuisine
00:12:29 1.4 20th-century American farmhouse
00:15:57 1.5 Modern cuisine
00:16:22 1.5.1 Processed food
00:18:52 1.5.2 Ethnic influences
00:21:09 1.5.3 New American
00:21:42 2 Regional cuisines
00:22:12 2.1 Northeast
00:22:21 2.1.1 New England
00:31:36 2.1.2 Delaware Valley and Mid-Atlantic
00:46:52 2.2 Midwest
00:56:25 2.3 Southern United States
00:58:52 2.3.1 Early history
01:00:49 2.3.2 Common features
01:01:32 2.3.3 Desserts
01:02:31 2.3.4 Cajun cuisine
01:06:27 2.3.5 African American influences
01:07:40 2.3.6 Florida cuisine
01:11:26 2.3.7 Other small game
01:11:57 2.4 Cuisine in the West
01:12:47 2.4.1 Northwest
01:16:24 2.4.2 Southwest and Southern California
01:28:43 2.5 Pacific and Hawaiian cuisine
01:32:22 2.6 Common dishes found on a regional level
01:32:32 3 Ethnic and immigrant influence
01:35:42 3.1 Early ethnic influences
01:38:14 3.2 Later ethnic and immigrant influence
01:40:40 4 Notable American chefs
01:42:26 5 See also
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
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Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
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The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and South Americans. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American cuisine. The European settlement of the Americas yielded the introduction of a number of various ingredients, spices, herbs, and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.
When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous Dutch and British cuisines. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet.
During the 18th and 19th centuries, Americans developed many new foods. During the Progressive Era of the late 19th and early 20th centuries, c. 1890s–1920s, food production and presentation became more industrialized. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels, such as the Food Network and Cooking Channel, in the late 20th century.